Bechamel Sauce (Basic Thick White Sauce)

Basic White Sauce: Can be made in one of three degrees; Thick, Medium and Thin

Depending on what it will be served over, decides the degree of thickness you will desire.  One of my favorite dishes is crab stuffed flounder, topped with the heavy white sauce.  But if I am using it for chicken I use the medium sauce.

Ingredients:

butter

salt

white pepper

flour

milk

Into an electric mixer put: 1/4 cup softened butter, 1 teaspoon salt, 6 tablespoons flour, 1/4 teaspoon white pepper, and 2 cups of hot milk.  Begin at low speed to mix, and then use high for 30 seconds.

Pour sauce into a double broiler and cook over simmering water for 15 minutes, stirring occasionally.

Medium White Sauce:  Make as about, using 1/2 of the flour.

Thin White Sauce: Make as above using only 2 tablespoons of butter and 2 tablespoons of flour.

Cream Sauce:  Make thick white sauce, when cooked, stir in 1 cup of cream and heat through.

Mornay Sauce:  Make Medium Sauce, adding to container along with the hot milk, 4 tablespoons diced Gruyere cheese and 4 tablespoons of Parmesan cheese.  Cook over simmering water for 15 minutes, stirring occasionally; gradually stirring in 2 tablespoons of butter.

White sauce is very basic, and nearly the same every where.